"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Snickerdoodles Recipe

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This recipe for Snickerdoodles, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ida Rottluff Warns (11/7/1897 - 10/23/1992)
Added: Thursday, May 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup soft butter
1-1/2 cups sugar
1 tsp. vanilla
2 eggs
2-3/4 cup flour
2 tsp. cream of tartar
1 tsp. soda
1/2 tsp. salt

Directions:
Directions:
Cream first 4 ingredients until light and fluffy.
Stir in cream of tartar, soda and salt thoroughly.
Stir in flour.
Chill dough overnight.
Roll into balls size of walnuts
Roll each ball in mixture of 2 tlbs. sugar and 2 tsp. cinnamon.
Place on ungreased cookie sheet about 2 inches apart.
Bake until lightly browned but still soft. (These cookies puff up at first, then flatten out with crinkled tops)
Bake at 400 degrees for 8-10 minutes.

Number Of Servings:
Number Of Servings:
About 5 dozen
Preparation Time:
Preparation Time:
2 hours plus chilling time.
Personal Notes:
Personal Notes:
This was another favorite of my children. Grandma would often have these waiting for them after school when she stayed winters with us.

 

 

 

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